Vegetable stew

Name: Vegetable stew
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 500 g Brussels sprouts; 250 g Potatoes; 175 g Carrots; 200 g Cauliflower; 2 Stock cube; 500 g detached pork chop; 2 Onions; 40 g streaky smoked bacon; 1 TABLESPOON Butter or margarine; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 1/2 bunch Parsley

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

500 g Brussels sprouts
250 g Potatoes
175 g Carrots
200 g Cauliflower
2 Stock cube
500 g detached pork chop
2 Onions
40 g streaky smoked bacon
1 TABLESPOON Butter or margarine
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
1/2 bunch Parsley

Directions

1
Clean and wash the Brussels sprouts. Peel and wash potatoes and carrots. Halve potatoes and cut carrots into slices. Clean and wash the cauliflower and cut into small florets. Cook stock cubes, Brussels sprouts and smoked pork loin in 1 1/2 litre of boiling water for 25 minutes.
2
Add remaining vegetables after 10 minutes. In the meantime peel onions, cut them into fine slices and dice bacon. Remove the smoked pork loin from the stock and cut into cubes. Heat the fat. Brown onions, bacon and smoked pork loin in it and put it back into the stew.
3
Season to taste with salt, pepper and nutmeg. Wash parsley, chop finely and sprinkle over the soup.